Goan coconut chicken curry

Name: Goan coconut chicken curry
Cook time: 30 min
Yield: 4

with spiced potatoes and mango chutney

Ready in around 30 mins

RECIPE FACT:

India ranks first among world's mango producing countries accounting for about 50% of the world's mango production.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 200⁰C (FAN BAKE).
1. TO PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, sprinkle over the Goan spices, drizzle with oil and toss to coat. Season with salt and pepper then bake for 12-15 mins. Cut the broccoli into bite-sized pieces and add to the tray with the potatoes. Bake for a further 8-10 mins. Thinly slice the spring onions on the diagonal. Remove the curry leaves from their stalks. Roughly chop the coriander, including the stalk and set aside.
2. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the curry leaves and chicken, season with salt and pepper and cook for 2-3 mins each side. Add the Goan coconut sauce and half the spring onion, bring to a simmer and cook for 2 mins or until the chicken is cooked through.
TO SERVE:

Divide the spiced potatoes and broccoli between plates and top with the chicken curry, discarding the curry leaves if you wish. Sprinkle with roasted cashews, chopped coriander, remaining spring onions and a dollop of mango chutney.